The Difference Between Braciole And Involtini, According To Giada De Laurentiis
Some call it soda, while others refer to it as a soft drink, and it's often called pop in the Midwest. Depending on where you are in the U.S., it goes by a different name, and according to celebrity chef and restaurateur Giada De Laurentiis, the same applies to braciole and involtini in Italy (via Giadzy). It's the case for many foods across Italy, though after De Laurentiis posted a video of her involtini dinner on Instagram, it's clear that many know the dish as braciole instead.
Though the names are used interchangeably, technically speaking, there is an actual difference between the two. Both refer to "any piece of meat that's stuffed, rolled, seared, and then braised in sauce," per Giadzy. However, involtini is usually the term used when the meat is cut smaller and thinner. Braciole usually refers to larger roasts. Unless you're Sicilian-American, in which case, it's all called braciole, according to the New York Times.
Braciole and involtini can be differentiated by serving size
Giada De Laurentiis explained that the name involtini in Italian literally translates to "little bundles," so if you see involtini on the menu at an Italian restaurant, it's most likely meant to serve one person. Braciole, on the other hand, literally translates to "chops," and since it's made with large cuts and roasts like pork loin, flank steak, and turkey breast, it's more of a family-sized meal
The New York Times further elaborated that while involtini can be made with smaller cuts or pounded cutlets of the same meats, it can also be made with eggplant, swordfish, prosciutto cotto, and caciocavallo cheese. These options can really only be rolled when they're sliced thin, so you would never find a braciole version of them. In any case, at the end of the day, both braciole and involtini are stuffed meats, so whether you're having involtini for one, or a braciole feast for all, it's safe to say it'll be a delicious meal.